Pumpkin mochi is the chewiest, tastiest and easiest pumpkin treat you can make this season. You’ll only need 1 bowl, less than 10 ingredients, and they're done in 30 minutes!
Add evaporated milk and pumpkin puree. Stir until incorporated. Ensure your batter is perfectly smooth and has no lumps.
1 12-oz can evaporated milk, 14 oz pumpkin puree
Transfer the batter to your prepared pan and bake for 30 minutes or until a tester inserted in the center comes out clean.
Remove from oven, allow to cool completely in the pan, chill for 1-2 hours in the fridge, then slice into bars.
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Notes
The yield depends on how big or small you slice your mochi. The estimated nutrition information is based on 36 bars.
Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
For the cleanest slices, ensure the mochi is chilled before slicing into bars.
You’ll know your mochi is done when the sides begin to firm up and when a tester inserted in the middle comes out clean.
See post for more tips, FAQs and step-by-step photos.